Slow Cooker Chicken Fajitas

Name: Slow Cooker Chicken Fajitas
Total time: 390 min
Yield: 20 Servings
Ingredients: 🍗 2 ½ pounds frozen skinless, boneless chicken breasts; 🍅 1 (14.5 ounce) can diced tomatoes, well drained; 1 (8 ounce) jar salsa; 🧅 2 onions, sliced into thin strips; 1 red bell pepper, sliced into strips; 1 yellow bell pepper, sliced into strips; 1 green bell pepper, sliced into strips; 2 teaspoons chili powder; 🧂 1 teaspoon salt; 1 teaspoon ground paprika; 🧂 1 teaspoon white sugar; 1 teaspoon onion powder; 1 teaspoon garlic powder; ¾ teaspoon chicken bouillon granules; ½ teaspoon ground cumin; ¼ teaspoon cayenne pepper; 1 pinch red pepper flakes, or to taste; 2 tablespoons cornstarch; 🌮 1 (15 ounce) package flour tortillas; 🧀 1 (8 ounce) package shredded Cheddar Jack cheese; 🥛 ½ cup sour cream, or to taste

Cost $20, save $25

Source: Recommended by CookPal

390 Min
20 Servings
$20

Slow Cooker Chicken Fajitas

Cost $20, save $25

Source: Recommended by CookPal

390 Min
20 Servings
$20

INGREDIENTS

Main Ingredients
- 🍗 2 ½ pounds frozen skinless, boneless chicken breasts
- 🍅 1 (14.5 ounce) can diced tomatoes, well drained
- 1 (8 ounce) jar salsa
- 🧅 2 onions, sliced into thin strips
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
Spices and Seasonings
- 2 teaspoons chili powder
- 🧂 1 teaspoon salt
- 1 teaspoon ground paprika
- 🧂 1 teaspoon white sugar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¾ teaspoon chicken bouillon granules
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 1 pinch red pepper flakes, or to taste
Thickening Agent
- 2 tablespoons cornstarch
Serving Accompaniments
- 🌮 1 (15 ounce) package flour tortillas
- 🧀 1 (8 ounce) package shredded Cheddar Jack cheese
- 🥛 ½ cup sour cream, or to taste

STEPS

Combine chicken breasts, tomatoes, salsa, chili powder, salt, paprika, sugar, onion powder, garlic powder, bouillon granules, cumin, cayenne pepper, and red pepper flakes in a slow cooker.

Cover and cook on Low until chicken is tender, about 5 hours. Transfer chicken to a cutting board and shred using 2 forks. Return the shredded chicken to the slow cooker.

Add onions, red bell pepper, yellow bell pepper, green bell pepper, and cornstarch to the slow cooker. Cook on Low until peppers soften, about 1.5 to 2 hours.

Serve chicken and peppers in tortillas, with Cheddar Jack cheese and sour cream as toppings.

NUTRIENTS

Per 1 serving

🔥

208

Calories

17
Protein
18
Carbs
8
Fats

💡 Use frozen chicken breasts to save prep time; no need to defrost them.You can adjust the spice level by adding more cayenne or red pepper flakes for extra heat.For a healthier option, serve with whole wheat tortillas or lettuce wraps.Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.You can prepare toppings like guacamole, salsa, or pickled onions to add more variety.